Final pick up & THANK YOU!!
It’s been now 16 weeks and this is our final pick up! It’s been such a great year! Honestly, it’s been the best season we’ve had yet with the garden, despite the challenging wet weather we experienced earlier on. I’m learning how resilient the garden is becoming – and each year I’m honing my skills. It just feels great. Thank you so so much for joining my little CSA program this season. You have been a fantastic group of vegetable enthusiasts and I’m so impressed with how smooth the pick ups all went with incredibly minimal problems. Thank you and have a Happy Thanksgiving and a cozy winter! Sign up for the 2018 Season should begin in February/March.

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This week in the garden
Ah, remember that week we had a humidex of 40 and then -1 just 3 days later? Wow. Finally things like our squashes have succumbed to the frost and the pattypans and zucchini are done. All the winter squashes are in, so it’s fine that the plants have now finally died. Although it may be a bit early, we have half the parsnips harvested and you will find bunches yet again this week in your shares.  Things like peppers, eggplants and chard are all covered still with row cover and the spinach and kale just bask in the frost.

We also got to cover cropping the “abandoned” area with some winter rye and used the BCS Tractor’s Power Harrow to cover the seeds up. It’s amazing how hardy winter rye is – sown in October and it can withstand Canadian winters. I’m feeling relieved to get the soil covered before the cold and wetter weather sets in.

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This week’s share:
1 bag Spinach
1 bunch Parsnips
1 bunch Leeks
1 Sweet Pumpkin – GOOD FOR MORE THAN PIE! – think pastas, smoothies…
1 bunch Carrots
1 Choice Item – there will be tomatoes, shishito peppers, spaghetti squash and spring mix
Large ONLY – 2 Peppers, 1 Onion, 1 bunch Radishes

What to make this week:

Now that it’s October, I’m back to craving warm, comfort food like slow cooker meals, roasts and pastas. I had never had parsnip with pasta until this recipe and it goes perfectly.

Creamy Pasta with Parsnip

  • 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
  • 1 ½ tablespoons extra-virgin olive oil, more for drizzling
  • Kosher salt and black pepper, as needed
  • ½ pound dried campanelle or farfalle pasta
  • ¼ pound bacon, diced
  • 1 medium leek, thinly sliced
  • ¾ cup heavy cream
  • cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  1. Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
  3. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
  4. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
  5. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.

 

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